Euphoria

By VicentaLakin

Euphoria
IT'S AN OIL-FREE, LOW-SMELT OATMEAL BAG MADE OF WHEAT EMBRYOS AND BEAN SOY SAUCE. THE BREAD IS FRAGRANCE AND IS MAINLY A HEALTHY AND NUTRITIOUS EUROPEAN PACK. WHEAT EMBRYOS NOT ONLY CONTAIN COMPREHENSIVE AND WELL-BALANCED NUTRIENTS, BUT ALSO OFTEN EAT THE NORMAL FUNCTIONING OF THE HEART, BLOOD, BONES, MUSCLES AND NERVES OF THE HUMAN BODY. WHEAT EMBRYOS CONTAIN THE EIGHT AMINO ACIDS NECESSARY FOR HUMANS AND ARE THE MOST BASIC SUBSTANCES FOR IMPROVING THE BODY ' S IMMUNITY AND RESILIENCE. IT IS RICH IN VITAMINS AND HAS THE EFFECT OF SOFTENING BLOOD VESSELS, COMBATING CARDIOVASCULAR DISEASES AND SLOWING OLD AGE. WHEAT EMBRYOS ALSO CONTAIN MANY MINERALS AND TRACE ELEMENTS THAT REGULATE BLOOD PRESSURE, CONTROL BLOOD SUGAR AND PROTECT THE HEART. THE PRESENCE OF POLYSATURATED FATTY ACIDS, ESPECIALLY SUB-OILIC ACIDS THAT CANNOT BE SYNTHESIZED IN HUMANS, IS EXTREMELY HIGH AND CAN REDUCE BLOOD RESIN AND AVOID AND REDUCE CARDIOVASCULAR DISEASE. THE CHARACTERISTIC OF THE BEAN IS THAT THE BEAN PRODUCTS MADE OF THE BEAN ARE MORE EASILY ABSORBED THAN ORDINARY BEAN PRODUCTS, WHICH BENEFIT THE ELDERLY AND CHILDREN. EAGLE BEAN CONTAINS GOOD HUMAN HEALTH NUTRIENTS SUCH AS HIGH PROTEIN, HIGH UNSATURATED FATTY ACID, HIGH CELLULOSE, HIGH CALCIUM, HIGH ZINC, HIGH POTASSIUM AND HIGH VITAMIN B. THE COMPREHENSIVENESS OF THE NUTRIENTS OF THE EAGLE BEAN, THE PROTEIN EFFICIENCY RATIO, THE VALUE OF BIOLOGICAL USE AND THE ABSORPTION RATE ARE FAR HIGHER THAN THE INDICATORS OF THE OTHER KINDS OF BEANS, AND THE EAGLE BEAN HAS WON THE AESTHETICS OF “THE KING OF THE BEANS”, “THE COARSE GRAINS OF THE COARSE GRAINS”, KNOWN AS “THE PEARL BEAN” AND “THE GOLD BEAN” IN THE WORLD. TOGETHER, THESE TWO NUTRIENT-RICH FOODS CREATE A BOWL OF DOUBLE-NUTRIENT SOYBEAN, AWAKENING THE BRAIN, WORKING, LEARNING AND LIFE. WHEAT SPROUTS OF SOYBEANS, WHOLE WHEAT BREAD POWDER WERE USED AS RAW MATERIAL, LOW SUGAR-FREE OAKS CHEWING FRAGRANCES AND EATING WITH NO PSYCHOLOGICAL BURDEN。

Recipe Recommendations

  • Whole-wheat bread flour 400 grams
  • wheat germ chickpea soy milk 270 ml
  • salt 4 grams
  • sugar 10 grams
  • dry yeast powder 4 grams
  • chickpeas 80 grams
  • wheat germ 30 grams
  • qingshui 1000 ml

Steps for Euphoria

  • Make Euphoria step 0
    1
    80 grams of falcon beans washed and immersed for more than four hours
  • Make Euphoria step 1
    2
    Put 80 grams of owl beans and 30 grams of wheat embryos in the soy mill. Lee
  • Make Euphoria step 2
    3
    Pour 1,000 ml of water into the soy milk machine
  • Make Euphoria step 3
    4
    Press the soybean soybean key
  • Make Euphoria step 4
    5
    When the soy machine is finished, it's strong
  • Make Euphoria step 5
    6
    Wheat sprouts, soybean soy sauce cooled up to about 30 degrees, and mixed 270 ml of wheat sprouts, soybean soybean, salt, sugar, dry yeast and whole wheat bread powder into a bread bucket until the extension phase
  • Make Euphoria step 6
    7
    Put the mixed roller in the container for basic fermentation
  • Make Euphoria step 7
    8
    The noodles fermented to 2.5 times the original
  • Make Euphoria step 8
    9
    Split the dough into two pieces, one 400 and the other 188, and roll for 20 minutes
  • Make Euphoria step 9
    10
    The fermented baskets are used to sow whole wheat bread
  • Make Euphoria step 10
    11
    Put 400 grams of pasta again in a round basket and another one again
  • Make Euphoria step 11
    12
    The oven's 230 degrees preheat, some water on the oven, under the tablet
  • Make Euphoria step 12
    13
    It's fermented twice as big
  • Make Euphoria step 13
    14
    Put it on the grilled paper and cut it on the face
  • Make Euphoria step 14
    15
    THE OVEN TURNED TO 200 DEGREES PREHEAT, PUT THE DOUGH ON THE TABLET, BAKE FOR 10 MINUTES, TURN INTO A FIRE OF 180°C AND BAKE FOR 20 MINUTES
  • Euphoria Make Tips

    1. Personally, I drink soy milk without sugar; the wheat germ chickpea soy milk used here is unsweetened. 2. Whole wheat bread flour is used here. If unavailable, you can use 80% high-gluten flour and 20% whole wheat flour. As always, the amount of liquid must be determined based on the flour's water absorption. A safe approach is to add 90% of the liquid first, then gradually add more according to the flour's absorbency. 3. Adjust the baking temperature and time based on the performance of your own oven.